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Miso Black Cod – delicious, moist, and tender black cod marinated with Japanese miso. This miso cod recipe is made famous by Nobu Matsuhisa.
The Best Black Cod
Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod.
Made famous by Nobu Matsuhisa and one of Robert De Niro’s favorites, I fell in love with this fish recipe since the first time I had it. While this recipe is not too hard to make at home, ordering it at Japanese restaurants here in Southern California is quite expensive.
So, I bought Nobu: The Cookbook and slowly but surely made all of my favorite Japanese dishes (check out my baked cod and baked scallops recipes).
Got leftover miso paste? Use it to make my Miso-Glazed Sea Bass.
Shopping Guide: How To Choose Black Cod
Black cod, also known as sablefish, is known for its rich, buttery texture. When buying black cod for this recipe, here are a few simple tips to help you pick a good fillet.
- Look for fresh, firm fillets: The flesh should look moist and glossy, not dry. Fresh black cod is usually pale ivory to light beige in color and should smell clean, not overly fishy.
- Skin-on or skinless both work: You will often find black cod sold with the skin on, which helps the fish hold together during cooking. Skinless fillets also work fine if that is what you can find.
- Choose even-sized fillets: Try to pick fillets that are similar in thickness so they cook more evenly.
- Fresh or frozen is fine: Black cod is commonly sold frozen, and it freezes very well because of its high natural oil content. Just thaw it in the refrigerator before using.
Ingredients You’ll Need
- Sablefish
- Sake
- Mirin
- White miso paste
- Sugar
See the recipe card for full information on ingredients.
Pro Tip #1: Why Skin-On Black Cod Works Best
I always use skin-on black cod because the skin helps hold the delicate fish together while cooking. It keeps the fillet intact on the grill and in the oven, giving you a perfect golden-browned finish without falling apart.
Pro Tip #2: Why White Miso Paste
White miso gives the fish a mild, sweet-savory flavor that complements its buttery texture without overpowering it. It also caramelizes beautifully in the oven, giving the fish that signature umami glaze.
Pro Tip #3: Why I Use Sake and Mirin
Sake and mirin add a gentle sweetness and help the miso marinade soak into the fish. They also help reduce any fishy aroma while keeping the black cod tender and moist, giving it that rich, slightly caramelized flavor when cooked.
How To Make Miso Black Cod
Mix all the Marinade ingredients in a plastic container with a lid. Set a little aside for serving later.
Pro Tip: Reserving some marinade lets you drizzle it on the fish when serving for extra flavor and a restaurant-style finish.
Pat your black cod fillets dry with paper towels, then toss them into the container with the marinade.
Cover the container and let the fish soak in the fridge overnight if you can, or at least a few hours.
Pro Tip: The longer the fish marinates, the more flavor it soaks in. Overnight is best if you have the time.
When you’re ready to cook, preheat your oven to 400°F (207°C) and get your indoor grill ready at the same time.
Take the fish out and lightly wipe off any extra marinade with your fingers. Do not rinse it. Place the fillets on the grill and sear both sides until they turn a nice golden brown.
Pro Tip: Wiping the excess marinade prevents burning on the grill but keeps all that delicious miso flavor. Grilling first gives the fish a beautiful caramelized surface and prevents the delicate flesh from overcooking.
Transfer the fillets to the oven and bake for 10 to 15 minutes until cooked through and tender.
Serve the fish hot and drizzle a few drops of the reserved marinade on the side.
Frequently Asked Questions
The most similar fish is Chilean Sea Bass. Both of these fish are buttery and rich.
Cod refers to different kinds of fish, coming from different oceans. They are similar, but from different families.
Yes, they are the same.
Overnight is best for maximum flavor, but if you’re short on time, 2–3 hours in the fridge will still give tasty results.
The reserved marinade makes a perfect drizzle over the cooked fish or served with rice. It’s packed with that sweet-savory miso flavor.
The fillet should be opaque and flake easily with a fork. Black cod is delicate, so avoid overcooking to keep it buttery and moist.
Store any leftover fish in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in the oven or a covered skillet over low heat. This helps keep it moist and tender instead of drying out. Avoid microwaving if possible, since it can make the fish tough.
This recipe has 518 calories per serving.
What To Serve With Miso Black Cod
This meal is best served as the main entree. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Miso Black Cod
Ingredients
- 2-3 black cod fillets, about 1 lb. (0.4 kg)
For the marinate:
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
Instructions
- Mix the Marinade ingredients thoroughly in a plastic container with a lid and set aside, reserving some for plating purposes.
- Pat the fish fillets dry with paper towels and place them in the plastic container with the marinade. Cover the container with a lid and let the fish steep in the refrigerator overnight or for up to 24 hours.
- Preheat the oven to 400°F (207°C) and preheat an indoor grill at the same time.
- Lightly wipe off any excess miso marinade clinging to the fish fillets with your fingers, but do not rinse it off. Place the fish on the grill and lightly grill both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10 to 15 minutes.
- Add a few extra drops of the marinade to the plate and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t find sable fish but can I use thick premium cod loin ?
Hi Gary. Yes, you can use any sturdy white fleshed fish.
Can I pan fry if I’ve got no grill? And can I not use sake?
Thank you!
Hi Dora. If you don’t have a grill, it would be best to bake this fish in the oven instead. Pan frying may cause the miso marinade to burn. Sake is an integral part of this recipe, so the taste will be significantly altered without it.
Hi, just wondering if i were to marinate it longer (i marinated for 48 hours cos we had to eat out on the day i planned on cooking it) , would it cause the fish to be saltier when we eat it?
Cos it seems rather salty (i removed whatever marinate coating on the fish before i pan grill/ oven baked.
Wondering if its because of prolonged marination ?
Hello, from my experience the duration of soaking fish in a wet brine is directly proportional to the absorption of the salt by the fish.
Hello my fish also was too salty why it happened ? I used two tbs if sugar and marinated fish for 48 hrs
What kind of mirin and sake should be used? There are different types of Mirins and Sakes in the market. Type and brand names would be super helpful. Thank you!
Cooking sake. Mirin should be generic.
Will shiro miso work
shiro miso is the same as white miso
Use saikyo – but then don’t use the sugar. Otherwise white miso is good.
Can I use frozen Black Cod or does it have to be fresh
I have used frozen, thawed, with great results. However the recipe from Nobu typically calls for the marinade to be cooked & cooled before putting it in with the fish.